Celery Free Cilantro-Lime Chicken Wings
Bright, citrusy, and packed with fresh herb flavor, these oven-baked chicken wings are the kind of crowd-pleaser that disappears fast. The marinade layers fresh lime juice, lime zest, coconut aminos, ginger, and turmeric into something genuinely complex ā and a reserved portion gets whisked into a vibrant herb drizzle that goes on right before serving. Baking the wings on a wire rack at high heat means you get deeply golden, crispy skin without any frying required. Coconut aminos stand in beautifully for soy sauce, bringing a subtle savory depth that works perfectly with the cilantro and garlic throughout. For anyone navigating ingredient sensitivities, the clean, whole-food ingredient list here makes it easy to know exactly what's going into the dish ā no hidden fillers or mystery additives to track down. The finishing herb drizzle is what really sets these apart, adding a fresh, punchy contrast to the caramelized wings underneath. Serve them straight from the oven with extra lime wedges and you've got a recipe that's genuinely hard to improve on.
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Learn more āIngredients
4 servings
For the wings
- 2 Ā½ lb chicken wings, split at the joint, wing tips removed
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp coconut aminos
- 2 tbsp coconut oil, melted
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- 1 tsp sea salt
- Ā¼ cup fresh cilantro, finely chopped
- 1 tbsp lime zest (from about 2 limes)
For the herb drizzle
- 2 tbsp fresh lime juice
- 2 tbsp extra-virgin olive oil
- Ā¼ cup fresh cilantro, finely chopped
- 1 clove garlic, finely minced
- Ā¼ tsp sea salt
For serving
- lime wedges, for serving (optional)
- fresh cilantro sprigs, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the 3 tbsp lime juice, coconut aminos, melted coconut oil, 3 minced garlic cloves, grated ginger, turmeric, 1 tsp salt, 1/4 cup chopped cilantro, and lime zest until combined. Reserve 2 tablespoons of this marinade in a small bowl and set aside ā this reserved portion will be used as a finishing glaze. Add the chicken wings to the remaining marinade and toss to coat thoroughly.
- 2
Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours.
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